Veal Milanese is a classic Italian dish that originates from Milan. It consists of breaded and fried veal cutlets, typically served with a simple salad or lemon wedges. The dish is known for its crisp, golden crust and tender, juicy veal.
Ingredients:
- Veal cutlets: 4 (about 4-6 ounces each, pounded thin)
- Eggs: 2, beaten
- All-purpose flour: 1 cup
- Breadcrumbs: 2 cups (preferably fresh or Panko)
- Parmesan cheese: 1/2 cup, finely grated (optional)
- Salt and pepper: to taste
- Olive oil: for frying (you can also use a mix of olive oil and butter)
- Lemon wedges: for serving
- Fresh parsley: chopped, for garnish (optional)
Instructions:
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Prepare the Veal Cutlets:
- If the cutlets are not already thin, place them between two sheets of plastic wrap and gently pound them to about 1/4 inch thickness using a meat mallet or rolling pin.
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Season and Coat:
- Season the veal cutlets on both sides with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese (if using).
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Bread the Cutlets:
- Dredge each veal cutlet in the flour, shaking off any excess.
- Dip the floured cutlets into the beaten eggs, allowing any excess egg to drip off.
- Press the cutlets into the breadcrumb mixture, ensuring they are evenly coated. Press the breadcrumbs onto the cutlets to help them adhere.
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Fry the Cutlets:
- In a large skillet, heat enough olive oil (or a mix of olive oil and butter) to cover the bottom of the pan over medium heat.
- Once the oil is hot and shimmering, carefully add the breaded veal cutlets. Fry until golden brown on each side, about 2-3 minutes per side. The cutlets should be crispy on the outside and cooked through.
- Avoid overcrowding the pan; fry in batches if necessary.
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Drain and Serve:
- Remove the veal cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve immediately with lemon wedges on the side for squeezing over the cutlets.
Serving Suggestions:
Veal Milanese is traditionally served with a simple arugula salad dressed with olive oil and lemon juice. You can also serve it with roasted potatoes, fresh tomatoes, or a light pasta dish on the side. Garnish with fresh parsley for a touch of color and flavor.
